) or other non-only fish head(s) (make sure those gills
Firstly, wash the pieces of fish head thoroughly.
Rub in a
Fry chopped herbs in butter, without allowing them to brown.
Add the fish head, water & salt.
Bring to the boil in a large saucepan.
Skim, add vegetables & cloves & pepper.
Simmer for 35 - 40 minutes, until all the vegetables are soft.
Remove fish head, skin & bone it, flake the flesh and return to the soup.
Serve sprinkled with chives & parsley.
NOTE:
For thicker soup blend 1 oz flour & 4 tablespoons milk to a paste, add to the soup & simmer for a further 5 minutes.
Wash the fish head or fish steaks and pat dry. Keep
Rinse and dry the fish head and bones.
Sprinkle them with salt and pepper and flour and set aside.
In a heavy, 4 to 5-quart pan, heat the olive oil and saute the onions.
Then add the fish head and bones and cook for 3 to 5 minutes.
Add the potatoes, tomatoes, thyme and lemon juice.
Cook for 5 minutes.
Add more water and the wine.
Bring to boil, then simmer for 30 minutes.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
he fish store person fillet the fish and save the head, bones
lace fish in a nonaluminum pan.
Pour marinade over; refrigerate salmon
d butterfly salmon: Remove head, tail and fins from the salmon.
Run
Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and kaffir lime leaves; simmer for 5 minutes.
Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.
Put fish into a shallow bowl, skin
Tired of cooking the same old way?
Polly Wilson shared this recipe with me for salmon steak.
(The recipe was given to her by a Danish woman over a Montreal fish counter!)
Put a salmon steak on slightly greased aluminum foil and sprinkle with dill weed. Drop a few drops of water on top to steam.
Seal foil tightly, making a \"tent.\"
Put on top rack of dishwasher and run through 2 dryer cycles and it will be perfectly baked!
0 minutes.
Reserve several salmon bits for garnish and chop
Remove flesh from fish and chop into chunks and
otatoes are cooking, place the salmon fillets into a wide, shallow
Dissolve gelatin in water.
Drain.
Take out bones and flake salmon.
Heat soup and cream cheese over low heat until cheese is dissolved.
Add softened gelatin and stir until well blended.
Add remaining ingredients and mix well.
Place in well-greased fish mold and chill overnight in refrigerator.
Unmold on bed of endive or lettuce.
Serve with toast or crackers.
Garnish with lemon.
br>Meanwhile, place the salmon in a suitable pan and
eantime clean the fish (do not chop the fish; it must stay
als.
PREP FISH: Completely scale the fish, leaving the head and tail